GETTING READY
1) Cut the pork chops into bite-size pieces.
2) Cut each sausage in half to make 16 small sausages.
3) Peel and chop the onion and carrot.
4) Trim and chop the celery.
5) Quarter the tomatoes.
6) Peel and crush the garlic.

MAKING
7) In a skillet, melt the lard and fry the pork and sausages gently, turning frequently, for 10 minutes.
8) Add the onion, tomatao, garlic and celery to the skillet with the cider and seasoning.
9) Cover and simmer for 20 minutes.
10) In a saucepan, melt the butter, add the rice and fry, stirring, for 2 minutes.
11) Add the broth and bring to a boil, stirring.
12) Cover and simmer for about 15 minutes till rice is tender and liquid is absorbed.
13) Remove the rice from the heat and add the cheese.
14) Taste and adjust the seasoning and fluff with a fork.
15) Pile rice into a warmed serving dish and arrange sausages and pork on top.